White sauce (for lasagne) Qs and recipes

angeltreats

Hubby has been instructed to pick up some mustard on the way home as it's not something I ever have in the cupboard.

I so hope I like it, there's too many foods I have to avoid because of the white sauce. Like lasagne. :rolleyes:

jay20043

Hi,

I'm trying to make a white sauce for a lasagne for the first time and can't find a recipe anywhere.

I've done a search and its brought nothing up.

Please save me a trip to the supermarket to get a packet one.

Thanks in advance

Jayne

HannahIOW

Can't help you with amounts I'm afraid as I just chuck in what I think ala Jamie Oliver

But what I do is first melt some butter/marg in a saucepan, then when its just lightly bubbling I add enough flour to make a paste (I use self raising but I'm sure plain would be ok?) then add milk gradually, stirring all the time to get rid of any lumps. When all the milk is added, bring almost to the boil, stirring occasionally so that the bottom of the pan doesn't burn. At this point I normally turn it down to simmer for a couple of minutes, then you're all done Hope this helps, hopefully someone will be along soon to give you some measurements lol

Rikki

I make an all in one white sauce. Delia has a recipe Click Here

Jadek

The technical name for a white sauce is a bechamel sauce. When I typed it into google this was the first result, a Delia Smith recipe:

http://www.bbc.co.uk/food/recipes/database/bechamelsauce_70004.shtml

If you don't have all of the ingredients most can be left out as they're for flavouring purposes, a basic white sauce only requires the milk, butter and flour but this gives you an idea of the quantities and the method.

Hope this helps, good luck.

jay20043

Thanks everyone,

Im surprised how easy it is to make, i've only ever used packets before and i really couldn't face going to the supermarket with all the xmas shoppers just for a packet and no doubt i would of spent money on stupid things i doubt even need.

Jayne

Pink.

Hi Jay,

There are more recipes on this thread that may help:

White sauce (for lasagne)

I'll add your thread to that one later to keep the replies together.

Pink

angeltreats

One little tip is to warm the milk slightly first (I just stick it in the microwave for a minute). Apparently adding cold milk to a warm roux can result in a lumpy sauce, and warming the milk helps avoid the lumps. It certainly seems to work.

And if you do get lumps, just shove a hand blender into the saucepan and blend them all away! :rotfl:

billieboy_2

I also do the all-in-one method. Butter, milk and cornflour into a saucepan, put on a low heat and whisk until thickened, add seasonings (I usually add a little nutmeg for lasagne) and parmesan, pour on top of lasagne. Enjoy. We're having it Wednesday night when 2 x mothers arrive. Bolognaise is out of the freezer and will assemble it Tuesday night. Simples .

LilacPixie

white sauce is easy. the trick seems to be add milk slowly then stir stir and stir again. I do the butter and flour, make a roux then add milk a little at a time until a nice thick sauce. I sometimes add a little garlic powder or even a dash of Worcestershire sauce